How to make it

ROAST EGGPLANT Set oven at 400F. Toss eggplant in 1 tablespoon olive oil until evenly coated. Arrange in single layer on baking sheet and bake 25-30 minutes (no need to wait for oven to fully heat) or until light brown.

MAKE SAUCE Heat a Dutch oven on medium high, heat the second tablespoon olive oil until shimmery. Add onion and garlic and stir to coat with fat; sauté until golden. Add spices, stir until fragrant, about 1 minute. Add tomatoes, broth and lemon juice and bring to a boil.